The National Renewable Energy Laboratory (NREL) began the Wind for Schools (WfS) Project as part of the Wind Powering America (WPA) Program. WfS was started to promote wind energy education among rural school teachers and ...

Meat color as perceived by consumers serves as a valuable guide for assessing overall
quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...

Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...

Meat tenderness is the most important palatability attribute affecting consumers’
overall eating experience. Injection enhancement and blade tenderization have long
been used to improve this important trait. Injection ...

In this paper we present a novel 2-D graphical representation of DNA sequences in the first quadrant of Cartesian coordinate system. This representation has been mathematically proved to have a zero length of circuit, i.e. ...

One of the purposes of the summer internship experience was to discover non-traditional careers for veterinarians within the federal government. A significant amount of time was spent interviewing and talking to people ...

This report presents a field experience of 240 hours completed in the North Carolina Department of Health and Human Services, Communicable Disease Branch. The Communicable Disease Branch protects the public’s health by ...

We compared taste panel and connective tissue characteristics of
beef fed a high energy diet with beef fed grass. The high energy diet
produced higher USDA quality and yield grades, more rapid weight gain,
and increased ...

To determine effects of different nutritional
regimens on beef palatability and collagen characteristics,
we randomly assigned 18 Hereford
steers of similar age and nutritional background
to three treatment groups: ...

The overall focus of this experience was to provide efficient nutrition education and health promotion with both rural and urban areas of Kansas. To begin the experience, the student concentrated on health promotion and ...

Background: Hand hygiene is important before meals, especially in a hospital cafeteria where patrons may have had recent contact
with infectious agents. Few interventions to improve hand hygiene have had measureable ...

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, ...

The One Health concept is of critical importance to public health. The One Health concept promotes awareness and understanding of the interconnections among human, animal and environmental health. This study was designed ...

Nutrition education programs strive to help low-income people make optimal food choices while living on a limited budget. This study addressed perceived understanding, acceptance, and usability of Food and Nutrition Bytes, ...

This research study explores the creation of a survey instrument to explore the role “trust” plays in highly interactive, instructor-led online college courses offered by WashingtonOnline Virtual Campus (WAOL-VC). After ...